Blueberry Yogurt Cake

This has been one of our (and your!) favourite cakes for years now, and comes in super handy for when you’ve got a half tub of plain yogurt about to amass its spore army and you need to use it pronto. It can take just about any fruit you have and is easily substituted if you don’t have the right ingredients.

No coconut sugar? No worries!

Although it does make it lovely and golden.

And butter.

Because butter.

And if you’re anything like me, you’ll be gearing up for a year of lunchboxes (more on that next week!) so get yourself sorted and make this cake, eat several slices warm with butter, give some to the kids for morning tea, and freeze the rest for lunchboxes in the first week of school. NAILED IT.

It’s 3/4 of a cup – the recipe card plugin I use doesn’t wroie fractions well! Also don’t know how it came up with “cups” as you can only choose “cup” from the drop-down measurement choices. What a good question, I shall investigate….

I was just searching for some blueberry recipes, this morning we went to a local blueberry farm and picked about 2kg of organic blueberries! They are The Best Thing To Eva Enter Mah Bellie. Stoked we had the opportunity to do that with the kids. Thanks for this recipe, we shall devourrrrrrrr!

I usually use a loaf tin for this one, like a 9x5inch? I’ve used round too, and it’s fine. I just like the loaf tin sides for rising as it can be a little dense. I prefer tins without the non-stick and I always use butter and flour to grease (or baking paper if I’m lazy). Springform tins can be really good if you’re worried about sticking.